Frangipane Cream Filling
A rich and almond-infused cream filling perfect for tarts, pastries, and cakes, offering versatility and delightful flavor.
Ingredients
Main Ingredients
- 100 g butter, softened Use softened butter for better mixing.
- 100 g sugar
- 100 g almond flour Can be substituted with sunflower seed flour for nut allergies.
- 2 pieces eggs For a vegan option, replace with flaxseed meal mixed with water.
- 1 teaspoon vanilla extract For best flavor, use high-quality vanilla.
- 50 g all-purpose flour Substitute with almond flour for gluten-free.
Instructions
Preparation
- Gather all your ingredients and measure them out for a smoother mixing process.
- Preheat your oven to 180°C (350°F).
Mixing
- In a mixing bowl, cream the softened butter and sugar together until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually fold in the almond flour and all-purpose flour until just combined.
Final Steps
- Spoon the filling into your prepared pastry shell.
- Bake in the preheated oven for about 25 to 35 minutes, until set and lightly golden.
- Allow to cool completely before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to three months. Consider adding almond extract or orange zest for flavor enhancements.